Lentil coconut curry

I made this a LOT in San Fran. A perfect mid-week vegan one-pot wonder, that the kids like – ticks all the boxes. Goes really nicely with Aloo Gobi and a pile of steamed spinach.

2 Tbspn coconut oil

1 Tbspn each cumin seeds, coriander seeds, curry powder

1 clove garlic

1 28oz can of tomatoes (2 x 400g)

2 Tbspn grated ginger

1 Tbspn turmeric

2 tsp salt

1 C dried lentils

3 C water (Reduce to 1 C if using Instant pot)

1-2 tsp cayenne

1 15 oz can coconut milk (1 400g can)

In the hot coconut oil, toast the cumin and coriander seeds for 45 seconds, then add garlic ginger and curry powder. Fry until fragrant.

Add the tomatoes, turmeric and salt, cook for 5 minutes.

Add the dry lentils, water, cayenne and coconut milk.

If using a pot – cook for 35-40 minutes. If using the marvel that is the instant pot, pressure cook for 20 minutes.

Serve sprinkled with coriander (or cilaaaaaantro if you’re speaking American).

Cali vegan caesar

This is based on a vegan caesar salad I used to regularly buy at Woodlands market in San Fran.

Romaine lettuce

Parmesan seed cheese;

Process in a blender;

  • 2 Tbspn cashew nuts
  • 2 Tbspn sunflower
  • olive oil
  • 1 tsp nutritional yeast
  • 1/2 tsp pink salt
  • 1/2 tsp garlic powder

Baked chickpeas

Fry drained chickpeas in olive oil and cumin for 5 minutes until golden.


Combine 50:50 ratio of lemon juice and tahini.

Lay out romaine, sprinkle over chickpeas and ‘cheese’. Drizzle with dressing.